BUDDY BOOK RECIPES

Steps:

• 1. Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
  2. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
  3. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
  4. Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
  5. Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

Steps:

• Position a rack in the center of the oven
• Preheat to 400ºF
• Butter a 9-inch spring form pan and place on a baking sheet
• In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur on medium until very smooth, about 4 minutes
• Transfer the mixture to a mixing bowl and wipe out the mixer bowl
• Put the egg whites in the mixer bowl and whip until soft peaks form
• Fold the whites by thirds into the cheese mixture
• Pour mixture into the prepared baking pan and level it
• Put the cake in the oven and immediately lower the heat to 350ºF
• Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center, 1 hour, 10 minutes
• Turn off the oven and prop the door open; a wine cork is a good tool for propping the door open just enough
• (Be careful not to let if fall into the oven
• ) Let the cake cool completely in the oven for 1 hour, then cover the cake with plastic wrap and refrigerate it for at least 3 hours or overnight before removing the springform sides
• Slice and serve